Chinese Garlic Pork With Cabbage

• Meat
• 2 lbs. pork loin, trim fat, cut thin, bite-size strips
• 1 T. cornstarch
• 1 T. sesame oil
• 1 T. dry sherry or rice wine
• 4 T. Chinese pickled mustard greens (essential, do NOT omit)
• Veggies
• 1 C. slivered onion
• 4 scallions, sliced
• three cups standard/American cabbage, 1" pieces
• Sauce
• 3 T. soy sauce
• 1 T. sesame oil
• 1/3 C. water
• 1/4 C. oyster sauce
• 8 cloves garlic
• 2" peeled ginger root
• oil for stir-frying

1. chop the garlic and ginger in a food processor until minced fine (or by hand).
2. Mix the meat ingredients together along with 2 T. of the ginger-garlic mixture. Set it aside. (Pickled mustard greens are a common ingredient at Asian grocery stores.)
3. Heat the wok, or a large fry-pan over medium-high heat. Swirl in 1 T. of oil. Fry 1/3 of the meat mixture until almost done. Remove it, and repeat the process for the rest of the meat, using 1/3 each time. Set all the meat aside.
4. Swirl a bit more oil in the pan, add the veggies and the rest of the ginger/garlic mixture. Fry the veggies fast and hot until they just start to wilt/color.
5. Next, add the sauce ingredients and the meat. Bring to a boil. Cook for 2-3 minutes and it's done.
6. Serve over basmati rice or rice noodles. You can punch up the heat quotient with some cayenne pepper and/or using chili oil for some of the frying (make sure your fan is on...yowch!) Don't use a chili-type sauce - the vinegar will ruin the flavors.

pork loin, cornstarch, sesame oil, sherry, chinese, onion, scallions, three, sauce, soy sauce, sesame oil, water, oyster sauce, garlic, ginger root, oil

Taken from www.epicurious.com/recipes/member/views/chinese-garlic-pork-with-cabbage-50121431 (may not work)